Recipe courtesy of Mike Bianco

Bianco Red

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  • Level: Easy
  • Total: 5 hr 15 min
  • Prep: 45 min
  • Cook: 4 hr 30 min
  • Yield: 10 to 12 servings
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1 1/2 pounds ground beef

1 1/2 pounds Italian sausage

1 tablespoon butter

2 tablespoons olive oil

1 small onion, chopped

4 cloves garlic, minced

16 ounces tomato sauce

6 ounces tomato paste

1/2 small carrot, grated

2 teaspoons dried oregano

1 bay leaf

1 rib celery, cut in half

6 large mushrooms

2 to 3 tablespoons Italian seasoning

2 cups red wine

2 to 3 pounds pasta, cooked to al dente when sauce is ready

Grated Parmesan, optional


  1. Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside. Heat butter and olive oil in a stock pot over medium heat. Add onion and garlic and saute until softened; do not let brown. Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water). Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed. Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical). When sauce has reduced substantially and thickened considerably, remove celery and bay leaf. Serve over cooked pasta and top with Parmesan, if desired.